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About
contact
food
recipes
out & about
Travel
- australia
- hawaii
- Japan
- korea
- laos
- thailand

Browsing Tag

books

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black, white, read all over

November 18, 2013

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bits and bobs

March 13, 2013

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things of the month

November 29, 2012

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low red moon

October 30, 2011

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black skies posing blue

September 9, 2011

Life lately 🤎✨ after hour adventures, cute hi

Life lately 🤎✨ after hour adventures, cute high tea catch ups and comfort food galore 🤤🍜🥟🍳🍞

Solo hangs at the Yayoi Kusama Museum 🔴✨ this

Solo hangs at the Yayoi Kusama Museum 🔴✨ this is one of the rare occasions I had my ish together and remembered to book a ticket one month in advance 😂 #manisayinjapan

Throwback to one of the best things I ate in Japan

Throwback to one of the best things I ate in Japan this time round 🍙✨ this tiny onigiri shop in Tokyo was sooo cosy and wholesome!! I got the tonjiru (pork soup) set with three onigiri: mentaiko, kimchi pork and my personal fave sukiyaki, which was stuffed with stewed beef, a cured egg yolk and spring onions 🤤

📍Yamataro Onigiri @yamataro_onigiri

Views on views 💫 honestly I don’t think I can

Views on views 💫 honestly I don’t think I can ever get sick of looking at the Tokyo skyline, I probably stayed here for a good three hours soaking it all in 🩵 #shibuyasky

Make pizza with me in 14 seconds 🍕🔥 you coul

Make pizza with me in 14 seconds 🍕🔥 you could say I’ve been a lil obsessed with making pizza ever since I got my @gozney Roccbox… I even use an app to calculate my dough ratios now 😅 recipe’s below if you’re curious!

Makes four pizzas (70% hydration)
You’ll need...
574g bread flour
402mL water
19g salt
4g yeast
Toppings of choice

1. Add the flour, water, yeast and salt into a large bowl. Mix until everything’s incorporated, and you have a loose, sticky dough.
2. Cover the dough and let it sit for 30 mins. Then stretch the outer edges of the dough and pull it onto itself, while constantly rotating the bowl.
3. Once that’s done, repeat step 2.
4. Keep repeating the stretch and folds until the dough is elastic, and can be stretched out without tearing.
5. Cover the dough and let it rise in a warm place for 2-4 hours, or until it’s doubled in size.
6. Dust your workspace with a generous amount of flour, then divide the dough into four 250g balls. Using your hands, roll the dough balls until taut.
7. Let the dough relax for half an hour. In the meantime, preheat your Roccbox for 30 minutes or until the stones 400°C.
8. After resting, flatten out the pizza dough and carefully stretch it to your desired size.
9. Add your toppings then bake the pizza in the Roccbox, rotating constantly.
10. Take out of the oven and enjoy while it’s hot!

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